Chorizo Seitan Tacos

October 03, 2018

If you’re a vegetarian, you’re probably familiar with seitan, which is another name for wheat gluten. It’s been used as a meat substitute for thousands of years, and it comes in a variety of textures, from light and fluffy to spongy and chewy.

Like tofu, seitan is packed with protein, and it’s a terrific vehicle for seasoning. And that’s why even the meat-eaters among us are pretty crazy about these chorizo seitan tacos — they have a lot of flavor. The chorizo has a nice mild guajillo chile heat and plenty of cumin. In the taco, it’s the perfect chewy, spicy layer between the salty soft refried beans and all the fresh veggies and herbs we piled on top.

And second, these tacos can be on the table in under 30 minutes. Our tip? Keep the base ingredients in your collection of staples and mix up the toppings with whatever you’ve got around — cabbage, lettuce, tomatoes, radishes, olives, salsa, corn, cheese — for an easy, breezy, no-planning-needed weekly taco night.

Assemble tacos: Stack 2 warm tortillas for each of 6 tacos (12 tortillas total). Spread scant 2 tablespoons of beans over each stack. Top with the chorizo mixture, dividing equally. Sprinkle with diced onion, cilantro, avocado, a squeeze of fresh lime juice, and any other toppings.